Your Jelly Belly Account Information

Hi!

At JellyBelly.com, you don’t need an account to place an order.

Our Account system will be available again this summer.
If you need assistance or have questions about previous orders, you are welcome to call our Consumer Affairs representatives
at 1-800-522-3267 (Mon-Fri, 7am to 5pm PT).

Directions

Chop chocolate and place in heatproof bowl, set aside. Bring cream to boil in saucepan over medium-high heat. Pour cream over chocolate in separate bowl, stir to melt. Add butter and whisk till smooth. Let cool to thicken up, then whisk until fluffy.

While ganache cools, use melon baller to scoop tops off the strawberry to create small cup. Trim bottom tip of strawberry with knife to make it stand up.

Directions

Heat oven to 190°C. Sift together flour, baking powder and salt and set aside. In large bowl, beat shortening, sugar, egg white and vanilla extract until well blended. Add flour mixture and milk until blended. Stir in coconut.

Roll dough into a ball, divide in half. Roll 15 one-inch balls from each half and place on ungreased baking sheet. Make thumb print depression in center of each ball to form nest.

Bake 6 minutes. Remove from oven and place 4 Jelly Belly beans in center of each cookie. Return to oven and bake 5 more minutes. Transfer cookies to wire rack to cool.

3) Meringue Nests with Raspberry Sorbet

Lighten things up with an airy nest of meringue dotted with Jelly Belly beans and topped with a refreshing scoop of any fruit sorbet.

An easy and refined dessert to end Easter brunch, bridal showers or spring and summer dinner parties.

Recipe makes up to 6 nests. 206 calories per nest.

Ingredients

6 egg whites

Pinch of salt

1 ½ teaspoons cream of tartar

½ teaspoon almond extract

1 ½ cups sugar

4-6 oz Jelly Belly jelly beans

Raspberry sorbet for center

Directions

Preheat oven to 75°C. Line baking sheet with parchment paper. Set aside.

Spoon meringue into pastry bag with large flower tip. Pipe meringue onto parchment lined baking sheet in nest shape. Leave center large enough to hold scoop of ice cream. Select a variety of colours of jelly beans, or a single colour theme, such as blue or red jelly beans. Gently press jelly beans into sides of meringue. Bake 2 ½ hours or until hard. Store in air tight container. Serve with scoop of sorbet/sherbet in center. Can be made two days ahead.